Oreo Bundt Cake Recipe (cookies and cream)
A simple vanilla pound cake with chopped Oreo cookies in the batter and topped with a powdered sugar glaze. A wonderful everyday cake to add to your collection.
Servings 10 servings
Ingredients
For the cake:
- 2 ¼ cups all-purpose flour or cake flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter at room temperature
- 1 ¼ cups sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 eggs at room temperature
- ½ cup sour cream room temperature
- 20 Oreo cookies divided (I used regular ones in the batter and chocolate-filled ones for the decoration)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
For the cake:
- Preheat the oven to 350ºF (180ºC).
- Grease a 10 or 12-cup bundt cake pan (26cm) with soft shortening, covering every angle, nook and cranny. Dust with flour, shaking off excess. Reserve.
- Beat 1 cup unsalted butter in a large bowl while gradually adding 1 ¼ cups sugar until it is pale and fluffy, 3-4 minutes at high speed. Scrape the sides of the bowl a few times.
- Add 3 eggs one by one, beating well at medium speed after each addition, and scraping the sides of the bowl a few times.
- Add 2 teaspoons vanilla extract and ½ teaspoon almond extract and mix well.
- Sift together 2 ¼ cups all-purpose flour, ½ teaspoon salt and 1 teaspoon baking soda (I have them measured and sift them directly over the butter mixture) and add them in 3 additions alternating with ½ cup sour cream in 2 additions. Do this at low speed. The batter will be dense and thick. Make sure it has no lumps, but don’t overbeat.
- Coarsely chop ¾ parts (15) of the total amount of Oreo cookies with a kitchen knife, and fold into the batter with a spatula. Mix until integrated and try not to crush the cookie pieces much.
- Transfer to the prepared pan, smooth the top and bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean. Don't overbake.
- Let it cool for 10-15 minutes on a wire rack and unmold carefully. If it doesn't come out easily, let it cool down further and check with a smooth-bladed knife around the center and sides to make sure no cake is stuck to the pan.
- Cool cake completely on the cooling rack.
For the glaze:
- Mix 1 cup powdered sugar and 2 tablespoons milk until creamy and no lumps remain.
- Pour on top of the cooled cake and let it run down the sides. Place the remaining finely chopped Oreo cookies on top before it dries out.
- It keeps for several days at room temperature, covered in plastic wrap.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. Use a thermometer inside the oven to check that the temperature is right. I recommend tracking how your oven works and what tiny details you might need to adjust.
Pans: use a large 10-12 cup bundt pan, a large tube pan, make two individual loaf pans, or two 8-inch round pans. It is a fairly large cake.
How to chop the Oreos: they may be chopped more or less. I cut them into large chunks (each cookie in 4-6 pieces) because I want to taste the vanilla cake. But you can mix finely chopped cookies and it will work too. The crumb will be speckled.
Extra Oreos: I divide the total number of cookies roughly by ¾ for the batter and ¼ on top as decoration. You can vary that proportion or add a few more cookies to the batter, but be sure to top the glaze with crushed Oreos. Besides the crunchiness, it adds another layer of flavor that goes a long way toward the final result.
Storing: keep it covered, preferably wrapped in plastic, to ensure it stays moist. It doesn't need to be refrigerated. This cake freezes wonderfully, too. If you can, do it before you glaze it.
Occasions: it travels well, so it's a great recipe to take to the beach, on a picnic, or as a road trip snack. You can also serve it at regular gatherings like potlucks, bake sales, afternoon tea, or as a snack.
